Text 24200, 103 rader
Skriven 2015-02-19 20:16:54 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24160 av NANCY BACKUS (1:123/140)
Ärende: KK  was: houses
=======================
Hi Nancy,

 NB>  NB>> so funny that powder could turn (sorta) into milk... and
 NB> besides,  NB>> it tasted funny, too...  ;)

 RH> But by calling it "funny" milk made it a tiny bit more palatable?

 NB> Maybe... or at least I'm sure that might have been part of the
 NB> parental intent... ;)  What did make it a tiny bit more palatable was

I think that was a ploy on the part of your parents to make it seem to
be more like real milk.

 NB> that a
 NB> quart of real milk was added to the gallon of funny milk... which cut
 NB> the powder taste a little...  :)

A little bit is better than none. Our girls never complained about the
taste, partly because that was the only thing they really remembered. We
stopped getting milk from the farmer some months before Steve went into
the Army so switched to powedered then. My parents (in the time we were
with them) used 2% so it wasn't much of a change in taste.

 NB>  RH>>> I used some yesterday in the bread I made--using the KA,
 NB>  RH>>> first time for bread made that way in the new house.
 NB>  NB>>> Another sign of progress... ;)  What kind did you make...?
 NB>  RH>> My standard whole wheat.
 NB>  NB>> Easy to do, and no extra thinking required... :)

 RH> Yes, but the first few times I made it after we moved up here, I had
 RH> to refer to the recipe. I'd quadrupled the recipe (for 8 loaves) at
 RH> one time so sort of had those measurements in my mind and had to
 RH> verify the original quantities. Plus, I had to check what temp oven
 RH> to use, and how long to bake it.

 NB> Oh, right, and then figure out how the new oven would affect that.. ;)

I baked it using the regular oven setting, will try the convection
setting probably next time. But, the convection setting worked well for
a spinach/swiss/ham/egg/kefir pie for supper tonight.

 NB>  NB>> I wasn't all that keen on it even then... but, then, my parents
 NB>  NB>> were making it with saccherine, not sugar...  ;)

 RH> Bleurgh! But, they had their reasons.

 NB> Again, mostly cost-cutting...  It's probably why I'm allergic to the
 NB> stuff now... ;)

Could be. I never had too much of that stuff. Had to throw out a bottle
from the 60s about 5 years ago at my parent's. A bit got on my finger so
I tasted it, and knew why I'd avoided it--it tastes nasty!

 NB>  NB>> Bug juice at camp at least had sugar in it, so none of that
 NB> bitter  NB>> aftertaste, and had more body...

 RH> And hyping up the campers. (G)

 NB> Not necessarily a bad thing... ;)  It mostly got run off during the
 NB> afternoon activities...  :)

True, camp does tend to do that.

 NB>  RH>> Most of the time I just have water with meals. The chocolate
 NB> milk  RH>> alternatives are good but too high in sugar for me. I drank
 NB> a lot  RH>> of chocolate soy before the diabetes diagnosis but dropped
 NB> it
 NB>  RH>> when I found out how much sugar is in it.
 NB>  NB>> That would at least give some pause... ;)  One can pace it out,
 NB>  NB>> of course...  :)

 RH> I could, but prefer to just leave it in the store so I won't be
 RH> tempted.

 NB> Less of a strain on the self-control, eh...?

Very much so! I can get sugar in small amounts from other things.

 NB>  RH>> As we've got a good number of choices. We like to get a gyro
 NB> quite  RH>> often for a quick meal; there's a couple of places locally
 NB> where we go.  RH>> Both owned by the same person so we know the
 NB> quality is good at either  RH>> location.
 NB>  NB>> Plenty of choice with some favorites, what more can one ask
 NB> for...?  NB>> (G)

 RH> The ability to eat and not gain any weight or whatever?

 NB> Now you're asking for the moon...  (G)

Keeping active enough and a low enough carb intake with what you eat
will allow you to eat & lose weight. Not impossible, just can be
difficult.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)